These healthy falafels are oven baked, not fried, require minimal ingredients, and are so easy to whip up! Perfect for meal prepping and adding to your lunches throughout the week!

Falafels have to be my all time favourite Mediterranean dish! I've always wanted to make my own and was SO happy when I came up with this healthy, homemade recipe for them. These baked falafels have become a meal prep staple of mine and are so perfect for adding to lunches throughout the week. I love adding them to buddha bowls, stuffing them in a toasted pita with hummus or dipping them in homemade tzatziki for a tasty appetizer!

📖 Recipe

Baked Falafel

These healthy falafels are oven baked, not fried, require minimal ingredients, and are so easy to whip up! Perfect for meal prepping and adding to your lunches throughout the week!

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Prep Time 10

Cook Time 25

Total Time 35

Course Appetizer, Main Course

Servings 12 falafels

Ingredients

1 16oz can chickpeas (drained, rinsed and dried)
¼ c packed fresh parsley
¼ c packed fresh cilantro
⅓ c chopped red onion
1 tablespoon lemon juice
4 cloves garlic
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
2 tablespoon oat flour (sub any flour)

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Instructions

Preheat oven to 400F and grease and line a large baking sheet with parchment paper.
Add all ingredients except flour to a food processor and pulse until evenly mixed and small chunks remain. You want the mixture to stick together when pressed between fingers, but not be pureed otherwise will turn to hummus. Scrape down sides as needed.
Stir in oat flour by hand.
Scoop out 12 balls of dough with hands and place each on baking sheet. Lightly flatten/press down to form into falafel patties.
Bake for 25 minutes until golden brown on both sides, flipping falafels once half way.